Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.25 oz whole grain linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Pesto Chicken Linguine with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Tender chicken breast sautéed until golden and tossed with al dente linguine in a vibrant, herbaceous pesto sauce punctuated by chewy sun-dried tomatoes.

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NUTRITION

Protein

42.2g

Fat

13.1g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Reserve 2 tablespoons of the pasta cooking water, then drain the linguine thoroughly.
5
Lower the skillet heat to medium and add the cooked pasta, basil pesto, sun-dried tomatoes, and the reserved pasta water to the chicken.
6
Toss in the baby spinach and stir for 1 minute until the leaves are just wilted and the sauce is glossy and well-combined.
7
Finish the dish with a squeeze of fresh lemon juice and serve immediately.